Spray a 9-inch baking dish with baking spray with flour.

In a large bowl, toss together panettone cubes and eggnog. Let stand for about 20 minutes.

In a medium saucepan, melt butter over medium heat. Whisk in sugars, and cook, whisking occasionally, until moistened and combined, about 2 minutes. Remove from heat. Whisk in eggs, nutmeg, and cinnamon until smooth. Pour egg mixture over panettone mixture. Gently fold in 1 cup (113 grams) almonds. Spoon into prepared pan. Cover with plastic wrap, and refrigerate for 4 hours or up to overnight.

Preheat oven to 350°F (180°C).

Unwrap pan; loosely cover with foil.

Bake until edges are slightly set, 55 minutes to 1 hour. Uncover and sprinkle with cranberries and remaining ¼ cup (28 grams) almonds. Bake until almonds are lightly golden brown and an instant-read thermometer inserted in center registers 170°F (76°C), 20 to 25 minutes more. Let cool for 5 minutes. Serve warm.